Ingredients
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10½ oz (300 g) poached Brisket
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For the Dog Dressing
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½ tsp Black Peppercorns
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4 Cloves
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½ Star Anise
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1 tsp Kashmiri Chilli Flakes
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2 tbsp tomato Ketchup
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1 tsp Worcestershire Sauce
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2 tsp Maple Syrup
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1 Garlic
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1 Coriander
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Smoked Chilli Sauce
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2 tsp Coriander Seeds
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1 tsp Cumin Seeds
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1 small piece Blade Mace
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¼ tsp Kashmiri Chilli Flakes
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2 firm Aubergines
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1 tbsp light Olive Oil
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3½ oz (100 g) Onion
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2 Garlic
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2 tsp black Treacle
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1¾ oz (50 g) Brisket
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2¾ oz (75 g) drained tinned Chickpeas
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2 tsp Tomato Puree
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Sea Salt
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To Finish
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4 soft Hot Dogs
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¼ head Iceberg Lettuce
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½ Red Onion
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5½ oz (150 g) Gubbeen Cheese
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1 small handful Coriander
Directions
This is a delicious and simple way to use up leftovers of beef brisket – the addition of my aromatic smoked chilli sauce gives this ‘hot dog’ the edge. Gubbeen cheese is a semi-soft, washed-rind cheese made by Tom and Giana Ferguson at the Gubbeen Farmhouse in West Cork, Ireland. If you can’t get your hands on it, then simply use your favourite melting cheese instead: Comté or a mild Cheddar are perfect.
Steps
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1
Done
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To make the dressing, finely grind the peppercorns, cloves and star anise using a mortar and pestle, then add the chilli flakes. Put all the dressing ingredients into a food processor and pulse until just smooth. |
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2
Done
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Put the brisket on a large plate and use your fingers to break up 250 g (9 oz) of the meat into large chunks, reserving the remaining 50 g (1¾oz). |
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3
Done
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Spoon the dressing over the chunks of brisket, coating the meat well. If you’ll be using in it the next hour or so, leave it to marinate at room temperature. If not, cover loosely with greaseproof paper and put it in the fridge for up to 12 hours. |
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4
Done
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Smoked Chilli SauceFinely grind the coriander and cumin seeds and the mace using a mortar and pestle, then add the chilli flakes. |
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5
Done
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Insert a metal skewer lengthways through each aubergine so you can turn them easily, prick them with a fork, then put them on the open flame of a gas hob or under a preheated grill. |
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6
Done
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When the aubergines are nicely charred all round – this is what gives the aubergine its delicious smoky flavour – cut each one in half, remove the flesh and roughly chop it up. Discard the skins. |
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7
Done
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Heat the oil in a frying pan over a medium heat and sauté the onion for 1 minute, then add the aubergine flesh, the garlic and the ground spices and cook for about 5 minutes until it’s all lovely and soft. |
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8
Done
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Add the black treacle to the pan followed by the brisket, the chickpeas and the tomato purée; cook for 2 minutes, adding a little more oil if required, then set aside and allow to cool before adjusting the seasoning. |
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9
Done
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To FinishTo assemble your dog, bring the marinated brisket back to room temperature if necessary. Preheat the grill to its hottest setting. |
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10
Done
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Slice open a roll and gently pull it apart, leaving a ‘hinge’, then put onto a baking tray or grill pan. |
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11
Done
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Pop a little lettuce on the butterflied roll, then spread a couple of spoons of the Smoked Chilli Sauce evenly along the roll. Add some of the marinated brisket, and top with the onion and cheese. Repeat for all the rolls. |
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12
Done
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Put the tray under the very hot grill and glaze the hot dogs until they’re just coloured: about 30 seconds to 1 minute. |
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13
Done
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Finish with some chopped fresh coriander and serve immediately. One ‘dog’ may not be enough! |
